Comments on: A Casual Lavender Crème Brûlée — Crème Brûlée à la lavande à la bonne franquette

By: Baking Cookies in the Rain — Des cookies sous la pluie by La Tartine Gourmande

Thu, 24 Jul 2008 17:49:41 +0000

[...] I would have needed to be born American to have this spontaneous baking talent in me. Clafoutis, crème brûlée, île flottante or oeufs à la neige, sabayon, mousse, charlotte, petits pots de crème or [...]

By: Julie de Montreal

Julie de Montreal — Tue, 29 Jan 2008 13:52:19 +0000

Bonjour!
I came across your web site via Flickr.com.
I must say I tried creme brulee for the first time recently and as you stated I too am not the master of the torch, but it turned out wonderfully! It was an espresso creme brulee ad wanted to ask you if regualr granulated sugar is best for browning or should I use cassonade? I studied french cuisine and do this for a living but am always open to new tips. Merci et Bon Appetit!!

By: $ha

$ha — Fri, 02 Nov 2007 17:38:32 +0000

La première page d’un livre de cuisine?^^Si beau. Si bon.

By: eva

eva — Thu, 01 Nov 2007 22:22:52 +0000

Si c’est à la bonne franquette, alors … on choisit même d’en manger une deuxième !

By: BxLucie

BxLucie — Thu, 01 Nov 2007 16:13:13 +0000

Oops, I am the only one disliking crème brûlée, it seems… It’s not that I could never eat it, it is that it would come far far behind all other desserts… But your pictures are delightful, they make up for this recipe that I won’t try… So long

By: peabody

peabody — Thu, 01 Nov 2007 07:17:05 +0000

I love the metal ramekin…so cute. Lovely capture of creme brulee.

By: Deb

Deb — Thu, 01 Nov 2007 00:47:41 +0000

This IS my favorite dessert of all time! I am very fortunate to have a son who is a chef and all I have to do, being a mom, is ask. Satisfying pleasure! Your photos are lovely:) Cheers!

By: Béa

Béa — Wed, 31 Oct 2007 18:44:14 +0000

Thanks very much all for your comments. And thank you Sarah for giving precious information about culinary lavender. I am learning a ton here!

By: Gabriela

Gabriela — Wed, 31 Oct 2007 14:54:59 +0000

My Mother used to make crème brûlée all of the time, and they were absolutely fantastic, and I couldn’t get enough — until I did in fact eventually get enough. Neither she nor I have made it in a long time though. These look so pretty, and sound so delicious!

By: Katia

Katia — Wed, 31 Oct 2007 02:53:01 +0000

Bea,
I just can’t stop looking through your photos…each is more divine than the next. Everything is always just right…the light, the food, and the dish. I love the heart mold used for the Creme Brulee…it’s so very sweet.